Effect of cocoa processing on the content and antioxidant activity of phenolic compounds

Effect of cocoa processing on the content and antioxidant activity of phenolic compounds

Chocolate is a product that has great acceptance among consumers. The presented henolic compounds in fruits and vegetables are known to provide health benefits, however, these can be affected by agents such as temperature and oxygen. In the present work, the effect of cocoa processing on the content...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Santacruz Terán, Stalin Gustavo (author)
Άλλοι συγγραφείς:	Mantuano Morán, Wellington Alex (author)
Μορφή:	article
Γλώσσα:	spa
Έκδοση:	2021
Διαθέσιμο Online:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/221
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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